Prep them once and you’re set for the week. Bonus: Kids love this healthy breakfast!
On one motivated Sunday I got into the food prep mood. Do you know how you get all into something…and go all out…and even surprise yourself and send photos of your stacked salads and breakfasts of the week to your mother who you know will be so proud (because she’s been telling you for years to prep ahead)?
So I prepped lunch for the week…and breakfast for the week…and yes…it lasted all but just one week. But not the overnight oats. After that first week, I kept getting requests for more.
“Ma, do we have more of those overnight oats?” They liked them!
“Sure! we’ll have more!”
I made sure to stock up (because getting this particular daughter to eat a normal breakfast let alone something semi healthy is a win!)
Surprisingly the kids love these, and I prep them in to-go containers on Sunday night and they last all week. If you’d like, you can keep the fruit or toppings separate and add the toppings in the morning, but it’s totally fine if you add them straight away.
You don’t need to look up the recipe every time you make these. If you want to make it from memory, the ratio is 1:1 of rolled oats to milk, plus half as much yogurt.
This recipe makes 4 – 5 servings and feel free to double.
Overnight Oats
Ingredients
- 2 cups old-fashioned rolled oats (quick 1 minute oats will still work but it will be mushier)
- 2 cups milk or any milk alternative (I used unsweetened almond milk)
- 1 cup plain yogurt or Greek yogurt (I like using Greek)
- 3 tsp maple syrup, honey, or your preferred sweetener
- 4 tsp chia seeds
- 1 ½ tsp vanilla extract optional
- pinch of sea salt
- Toppings of your choice: granola, fruit, nut butter, nuts, seeds, chocolate chips etc
Instructions
- Combine all ingredients. Divide into individual containers. Add desired toppings.
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